Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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Peachy Prosciutto Pizza

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The peak of Texas Hill Country peach season has arrived!  Although a little later this year, due to the Texas heat and dry conditions, peaches are still sweet as can be. Our Peachy Prosciutto Pizza is so delicious and easy to make.  Try making for brunch or appetizers as you start up the grill.


Peachy Prosciutto Pizza
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Servings
4 1/2 flatbread servings
Servings
4 1/2 flatbread servings
Peachy Prosciutto Pizza
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Servings
4 1/2 flatbread servings
Servings
4 1/2 flatbread servings
Ingredients
Servings: 1/2 flatbread servings
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Instructions
Oven Instructions
  1. Preheat the oven to 425F.
  2. Spray flatbread with olive oil cooking spray, and place in preheated oven for 5 minutes.
  3. Remove flatbread from the oven and top with mozzarella, prosciutto, goat cheese, and peaches.
  4. Place flatbread in the oven to toast for 8-10 minutes, until bread is golden and cheese is melted.
  5. Remove from the oven and top with basil and arugula.
  6. Drizzle balsamic glaze over each flatbread pizza.
Air Fryer Instructions
  1. Spray flatbread with olive oil cooking spray, and top flatbread with mozzarella and goat cheese.
  2. Place in the air fryer for 5 minutes at 400F.
  3. Remove flatbread and add prosciutto and sliced peaches.
  4. Place again in the air fryer for 5 minutes at 400F.
  5. Remove flatbread and top with basil and arugula.
  6. Drizzle balsamic glaze over each flatbread pizza.
Recipe Notes

 Balsamic Vinegar Glaze may contain added sugars. 1 serving of Peachy Prosciutto Pizza contains: 

¼ tbsp = 1.75 grams or 3.5% or 4% DV added sugars 

Chicken and Broccoli Pockets

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The best recipes are recipes that will feed a crowd!  Not only do these pocket pleasers make great quick meals, but also freeze well to reheat at another time.


Chicken and Broccoli Pockets
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Servings
10 1/2 pocket servings
Servings
10 1/2 pocket servings
Chicken and Broccoli Pockets
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Servings
10 1/2 pocket servings
Servings
10 1/2 pocket servings
Ingredients
Servings: 1/2 pocket servings
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Instructions
Instructions
  1. Preheat oven to 375 degrees F. Place parchment paper over a baking sheet.
  2. In a large bowl stir together chicken, broccoli, sour cream, and ranch dip mix.
  3. Add in shredded mozzarella cheese and fold together.
  4. Unroll refrigerated pizza crust on a large wooden cutting board. Stretch out horizontally to the size of a 9 X 13 casserole dish.
  5. Slice crust vertically into 5 even sections. Measure ½ cup of filling and place on one side of each section.
  6. Distribute filling and fold over the empty layer of crust over the filling. Press edges with fingers or the edge of a fork.
  7. Transfer pockets to a prepared baking sheet and bake in the oven for 25-30 minutes until golden brown.
  8. Let pockets cool slightly before serving.
Freezing for Later?
  1. Individually wrap pockets after cooled with freezer paper or parchment paper. Place in a plastic freezer bag before freezing for up to 2-3 months.
Reheating Frozen Pockets
  1. Microwave: Remove pockets from the freezer and individually warm in the microwave wrapped for 2-3 minutes until heated through to 165 degrees F. Toast on a heated griddle for added crunch!
  2. Oven: Remove from freezer and unwrap. Place on a prepared baking sheet and place inside a pre-heated oven for 350 degrees F for 20-30 minutes until heated through to 165 degrees F.
Recipe Notes

Stromboli

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Cooking from home doesn’t have to be complicated! This month we’re focusing on quick recipes that you can create in your kitchen with a little help from a few ready-to-use ingredients. Our stromboli is the perfect mix of quick, easy, and protein-packed to satisfy those “almost homemade” meal nights!


Stromboli
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Servings
10 1 slice
Servings
10 1 slice
Stromboli
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Servings
10 1 slice
Servings
10 1 slice
Ingredients
Servings: 1 slice
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Instructions
  1. Preheat the oven to 375 degrees F.
  2. Unroll the premade pizza dough out and if necessary, roll into a rectangle about 12 x 14 inches with a rolling pin.
  3. In a small bowl, combine melted 1 Tbsp olive oil and minced garlic. Brush over the top of the dough.
  4. Spread ½ cup mozzarella cheese on top of the dough, leaving the edges bare.
  5. Top the cheese with ham, then add another layer of Mozzarella cheese. Next, add the pieces of salami and pepperoni. Sprinkle the rest of the cheese on top of the pepperoni.
  6. In a small bowl, beat the egg with a fork and brush to coat the edges of the dough.
  7. Next, carefully roll up the stromboli. Start with the long edge and roll it tightly so it stays together. Seal the seam with a little bit of water. Then roll the stromboli so the seam is facing down. Finally, both ends of the dough are under, so it’s sealed well. Then transfer to baking sheet.
  8. In a small bowl combine the remaining 2 Tbsp olive oil, garlic powder, parmesan cheese, and chopped parsley. Brush the top of the stromboli with butter mixture. Using a sharp serrated knife, make shallow diagonal cuts on top of stromboli every 2 inches.
  9. Bake in preheated oven at 375F for 25-30 minutes or until the top is golden brown.
  10. Remove from oven and let rest 5 minutes. Serve with marinara sauce, and enjoy.
Recipe Notes

French Onion Roast Pockets

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Get creative with leftovers from Slow Cooker French Onion Pot Roast! These yummy French Onion Roast pockets are easy to throw together and give new life to leftovers.


French Onion Roast Pockets
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French Onion Roast Pockets
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Instructions
  1. Preheat the oven to 400 Degrees F.
  2. Reheat the roast and onions in the microwave and shred if needed.
  3. On a nonstick surface or a clean countertop with flour roll out the pizza dough into a large rectangle.
  4. Cut the dough into 6 evenly sized squares using a butter knife.
  5. In the middle of each square place a scoop of the beef and onions. Place the shredded cheese evenly on top of the beef.
  6. Fold over the dough from one corner to the other, use a fork to press and seal the beef inside the dough.
  7. Place the pockets on a parchment paper covered baking sheet and brush the beaten egg on top of the dough.
  8. Bake for approximately 15 minutes.
  9. Remove from oven and enjoy!
Recipe Notes

French Onion Roast Pockets Nutrition Facts Serving size 1 pocket (149g) 6 Amount per serving Calories 280 % Daily Value Total Fat 8 g 10 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 530 mg 23 % Total Carbohydrate 33 g 12 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 4 g 8 % Protein 18 g Vitamin D 0.1 mcg 0 % Calcium 100 mg 8 % Iron 3 mg 15 % Potassium 200 mg 4 %